Cabbage Veggie Cream Soup

Tons of compliments await when you make this vegetable soup with elk sausage and a variety of seasonings.

• Preparation Time: 40 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 40 mins
• Calories: 196 Calories

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3 cloves garlic, minced
• 4 carrots, chopped
• 2 teaspoons dried dill weed
• salt and black pepper to taste
• 2 teaspoons minced fresh ginger root
• 2 quarts chicken broth
• 2 cups cubed butternut squash
• 2 teaspoons dried thyme leaves
• 4 red potatoes, diced
• 1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
• 1 pound elk breakfast sausage
• 2 beets, sliced into rounds
• 2 teaspoons dried rubbed sage
• 0.25 cup red wine vinegar
• 0.5 medium head green cabbage, chopped

Recipe Instructions

Step 1

Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.

Step 2

Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.